Fall of the bone Bone Tender Flanken

Great flanken on the bone recipe from R.S. Rubin, printed in a local magazine. It's also great for Pesach.

SERVING/YIELD6-8

PREP TIME

15

min

COOK TIME

4.5

hrs

LEVEL
Easy

BLESSINGShehakol

RECIPE#59514

INGREDIENTS

3 onions peeled and sliced into rounds

4 pieces flanken

1 cup orange juice

½ cup sugar

1 Tbsp potato starch dissolved in ¼ cup cold water

1 tsp salt

¼ cup red wine

2 Tbsp oil

1 tsp garlic powder (optional)

preheat the oven to 300F

arrange onions in one layer of a 9x13 inch pan. Top with flanken. Set aside.

in a saucepan combine the orange juice, sugar, dissolved potato starch, salt, wine, oil and garlic powder if desired.bring to a simmer over medium heat, stirring constantly. Simmer until slightly thickened for about 5 to 10 minutes

Pour sauce over meat. Cover pan with 2 layers of heavy duty foil. Make sure it is sealed very well. bake for 41/2 hours.